Classic Chiffon Cake With Vanilla Chantilly Recipe
To Serve: Combine sugar, salt, cream, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Mix on low for a minute to help dissolve the sugar, then whip on medium-high until the cream can hold stiff peaks; about 4 minutes. Use as a frosting for the chiffon, or to serve in dollops alongside each slice, along with fresh fruit, sprinkles, candied flowers, or whatever toppings you prefer. Wrapped tightly in plastic, the frosted chiffon can be refrigerated up to 24 hours; return to room temperature before serving.